GINGER LONGAN POUND CAKE

INGREDIENTS

Dried Golden Longan

80g

Grand Marnier

20ml

Bake King Plain Flour

250g

Baking Powder

1 tsp

Unsalted Butter, softened

250g

Light Brown Sugar

180g

Eggs (about 55g each)

5

Fresh Milk

40ml

Fresh Ginger Juice

30ml

Grated Ginger

1 tsp

Candied Ginger, optional

50g

Orange Rind, optional

 

GINGER LONGAN POUND CAKE

Directions:

1. In a small bowl soaked dried longan using Grand Marnier for at least 30 minute. Stirring the mixture in between waiting time.

2. Cream butter, sugar and orange rind using electric mixer until light and fluffy. Beat in eggs one at a time until well mixed.

3. Add in soaked longan, grated ginger, candied ginger (if using) and whisk till combine. Next sieved in flour mixtures in 3 batches alternate it with ginger juice, milk till no trace of flour found.

4. Pour mixture into prepared tin and bake in preheated 180°C oven for 40 minutes or until a skewer insert in the middle and comes out clean.

5. When the cake is done, cool 5 minutes in pan before turning it onto rack to cool completely. Dust with icing sugar and serve.

Note:

Grand Marnier can be replaced by fresh orange juice. 

Makes 2 Loaf tins- measurement (17cm x 8cm x 6cm).

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